Tis The Season
To Be Snacking
Christmas is the time when even
the mostreluctant cook is struck by
the desire to create culinary
delights. Plates of cookies and
confections, cheeses and crackers,
cakes and cold cuts sit in homes
and workplaces tempting passers
bys to sample the holiday fare.
Snacking is among the most
popular things to do during the
holidays. Choose your favorite
foods for nibbling from this range
of snacking recipes and plan a par
ty. Then sit back and relax. These
recipes can be prepared ahead of
time so there’s no headaches trying
to keep hot dishes hot and cold dis
hes cold.
CRUSTY POTATO TIDBITS
2 pounds hot, cooked potatos
2 tablespoons milk
3 tablespoons butter
teaspoon salt
'/« teaspoon pepper
1 cup grated Parmesan cheese
2 tablesppons minced green onion
2 eggs, beaten
3-4 cups cornflakes, coarsely
crushed
Peel potatoes; mash with milk,
butter, salt, and pepper. Stir in
cheese and green onion; mix well.
Shape mixture into balls about 1
inch in diameter. Dip potato balls
in eggs, then roll in cornflakes.
Place on greased baking sheet and
bake at 400 degrees for 10 minutes
or until balls are hot and crusty.
Makes about 70 appetizer balls.
Make ahead tip: tidbits can be
baked in advance and frozen.
Reheat at 425 degrees for 10-12
minutes.
LOW-CAL CHOCO BLOCKS
4 envelopes unflavored gelatin
1 cup water
4 envelopes low calorie chocolate
powdered milk shake drink
1A cups water
V* granulated sugar
2 teaspoons imitation chocolate
extract
In small saucepan, sprinkle
gelatine over the 1 cup water, let
stand 1 minute. Stir over low heat
until gelatin is dissolved; cool
slightly. In blender container,
combine powdered milk shake and
remaining ingredients. Cover, pro
cess at low speed 30 seconds. Add
gelatin mixture; process 30 sec
onds. Pour into BxBx2-inch baking
dish. Chill until firm, about 2
hours. Cut into 1-inch squares.
Makes 64 squares that are 9 calo
ries each.
Recipe Topics
If you have recipes for the topics listed below, please
share them with us. We welcome your recipes, but ask
that you include accurate measurements, a complete
list of ingredients and clear instructions with each recipe
you submit. Send your recipes to Lou Ann Good, Lan
caster Farming, P.O. Box 366, Lititz, PA 17543.
Dec.
19-
26-
Jan. _
2- Pineapples
Hone On The Bongo
CHEESEBALL RECIPE
4 12-ounce package cream cheese
medium onion, grated
% cup blue cheese salad dressing
chopped walnuts
Mix well, set in refrigerator over
night. In the mailing, form into a
ball and roll into chopped walnuts.
Denise McGarveyh
Reynoldsville
PUPPY CHOW
1 IS-ounce box rice cereal
1 cup chocolate chips
1 cup peanut butter
1 stick butter
Wi -2 cups powdered sugar
Melt chocolate chips, peanut
butter, and butter together. Pour
over cereal in a large bowl. Cool.
Coat cereal with powdered sugar
Eileen Stahl
Lititz
ALMOJABANAS
Vi cup flour
V* cup water
4 eggs
1 cup rice flour
2 teaspoon baking powder
'/« teaspoon salt
1 cup shredded sharp Cheddar
cheese
'/< cup grated Parmesan cheese
'A cup melted butter
'A cup milk
Combine flour and water, let
stand 1 hour. Add eggs, one at a
time, mixing well after each addi
tion. Stir in combined dry ingre
dients, cheeses, and butter. Gradu
ally add milk, mixing until well
blended. Drop round teaspooniuls
of batter into I'A -inches of hot oil.
'Fry until golden brown, turning
once. Makes four dozen,
To make ahead: Prepare as
directed and wrap securely before
freezing. To reheat, place on a bak
ing sheet, cover, and bake at 37S
degrees for 25 minutes.
BLUE CHEESE
BOLOGNA WEDGES
A cup crumbled Blue cheese
4 ounce cream cheese, at room
temperature
18 slices bologna
36 pimiento-stuffed olives
'A teaspoon vanilla
Combine Blue and cream
cheeses; mix blended. Spread
scant 1 tablespoon mixture over
each of six slices bologna. Stack.
Repeat twice. Chill. Cut each stack
into 12 wedges. Garnish with
olives secured with wooden pick.
Christmas Favorites <
The Best of Lancaster Farming
' Recipes
Say “Happy Holidays” with taste tempting snacks using real dairy products.
SWEET AND SAVORYS currants. Stir whipping cream and
APPETIZER SCONCES eggs into dry ingredients just until
2 cups flour all ingredients are well moistened.
2 tablespoons sugar Drop by teaspoonfuls onto unbut
-I'A teaspoons baking powder tcred baking sheets. Sprinkle each
/% teaspoon salt with cinnamon-sugar. Bake 10-12
Vi cup butter minutes, or until golden. Remove
'/> cup currants from baking sheets and cool cm
V> cup whipping cream wire racks. Serve hot or cold.
2 eggs, slightly beaten For savory scones, reduce sugar
cinnamon-sugar to 1 tablespoon. Delete currants.
Preheat oven to 425 degrees. Add Ito 2 tablespoons chopped
Combine flour, sugar, baking pow- fresh savory or Ito 2 dried savory,
der, soda, and salt in large mixing Follow directions above. Do not
bowl. Cut in butter until mixture sprinkle with cinnamon-sugar,
resembles coarse crumbs. Stir in ‘(Turn to Pago B 8)
GRANOLA BARS
3 cups oatmeal
1 cup chopped nuts
1 cup raisin
1 cup sunflower seeds
VA teaspoon cinnamon
1 14-ounce can condensed milk
'A cup melted butter
Preheat oven to 325 degrees.
Line ISxlO-inch pan with foil and
butter the foil. Combine all dry
ingredients. Stir in milk and
melted butter. Pat into pan. Bake
25 minutes. Cool slightly. Remove
from pan. Peel off foil. Cut into
bars. Store in loosely covered
container.
Mabel Witmer
Myerstown
CHOCOLATE FUDGE
3 cups white sugar
'A cup baking cocoa
% cup milk
1 tablespoon molasses
Combine ingredients and boil
until mixture forms a soft ball in
cold water. Remove from heat and
add;
1 tablespoon vapilla
2 tablespoons butter
1 cup peanut butter
1 cup marshmallow creme
Beat until smooth and peanut
butter and marshmallow cream is
dissolved. Pour into greased
BxB-inch pan. Cut into squares
when cool. If vanilla fudge is
desired, use same ingredients but
omit cocoa.
Mrs. Elmer Renoll
Seven Valleys
Featured Recipe
This week’s featured recipe comes from Rose Sharp of New Hol
land. Rose carries on ti&r mother’s Christmas holiday tradition of can
dy making by inviting relatives to join her in die occasion.
In addition to the recipe below. Rose suggested the following candy
making hints. Buy large blocks of chocolate, melt over a double boiler
or in a microwave oven. To make it the right consistency for dipping,
sdr in shortening until the mixture is no longer stiff. Cluster several rai
sins, nuts, marshmallows, krispy rice cereal, tiny pretzels or a combi
nation mixture in tiny cup-sized candy papers. Then drop spoonfuls of
melted chocolate over the clusters. Cool outside or in refrigerator
before storing.
To learn more about the holiday traditions that warm the hearts and
fill the mouths of the Sharp family, read their story in this section.
ROSE’S CHOCOLATE CANDY
1 cup peanut butter
1 cup crispy rice cereal
1 cup confectioner’s sugar
3 tablespoons margarine
'A cup chopped peanuts
2 cups melted chocolate
Mix all ingredients except chocolate and form into balls. Dip in
melted chocolate. Cool outside or in refrigerator.